Cold fusilli pasta salad with seasoned tomatoes, burrata and almond gremolata
ByronTalbott · ♥ 394 likes · 10.4K views · 3 min video
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Ingredients
Method
Techniques
- 2 cup fusilli pasta
- 3 tbsp oregano
- 1 tbsp garlic powder
- 3 tbsp fresh English pea puree
- 1 tbsp lemon juice
- 3 tbsp grated parmesan
- ¼ cup toasted almonds
- 2 tbsp curled or thinly sliced lemon zest
- ½ cup fresh picked parsley
- 2 tbsp olive oil
- 3–4 whole Campari tomatoes
- 1 round fresh burrata
- 1 tbsp olive oil
- 2 tbsp finishing balsamic
- kosher salt
Bring a pot of water to a boil and season with a few pinches of kosher salt.
- salt
Season the pasta with salt, oregano and garlic powder, add the pea puree (or a simple pesto or chopped herbs), lemon juice and grated parmesan, and mix well.
For the gremolata, thinly slice toasted almonds into a mixing bowl with curled or thinly sliced lemon zest and fresh picked parsley; season with olive oil, salt and cracked black pepper.
- salt
- cracked black pepper
Quarter the Campari tomatoes and season with salt, pepper and a splash of olive oil.
Blot moisture off the burrata so it does not bleed into the salad.
Seasoning the tomatoes and blotting the burrata
- salt
- pepper
- olive oil
Lay a bed of pasta in a large wide serving bowl, arrange the tomatoes around it leaving the centre for the burrata, and ring the cheese with the gremolata.
- cracked black pepper
Finish with cracked black pepper, olive oil and a finishing balsamic.
Plating the salad